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Turkey & Comté Burgers

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Turkey & Comté Burgers

Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam

Author:

By Laura Werlin, Recipe adapted from Laura Werlin’s Cheese Essentials (Stewart, Tabori & Chang, 2007)

Recipe type: Entree

Serves: 4

Cookbook Author and Cheese Connoisseur Laura Werlin’s turkey burgers are the perfect match for melted Comté. Served on a crisp English muffin with a juicy slice of tomato, these burgers are easy to make and mouth-watering!

Ingredients

4 English muffins
2 teaspoons unsalted butter, at room temperature
1⅓ pound ground turkey meat (use dark or thigh meat, if possible)
1 egg, lightly beaten
2 tablespoons Dijon mustard
6 green onions, finely chopped
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
8 ounces Comté cheese, cut into 1-ounce slices or coarsely grated
2 beefsteak tomatoes, cut into1/4-inch slices

Instructions

Preheat the broiler, placing the rack 6 inches below the heating element, or set an outdoor grill to medium.
Butter the English muffins and broil or grill until the butter has melted and the muffins are toasted. Set aside.
In a medium bowl, combine the turkey, egg, mustard, onions, salt, and pepper and mix lightly. Form the mixture into 4 patties about ¾ inch thick (they will be a little sticky). To help form the patties, handle as little as possible and wet your hands in between forming each patty).
To broil: Lightly oil a broiler pan. Put the burgers on the pan and broil. Cook 3 to 4 minutes, or until the burgers are light brown and feel firm but still slightly springy to the touch. Turn, place 2 slices of cheese (or one-quarter of the grated cheese) on each burger, and cook 3 to 4 minutes more, or until the burgers feel firm but still give just a little when pressed (for medium). Cook about 2 minutes longer for well-done.
To grill: Place the burgers on the grill, cover, and cook 3 to 4 minutes, or until the undersides are brown but not dark. Turn burgers, place 2 slices of cheese (or one-quarter of the grated cheese) on each burger, cover, and cook 2 to 3 more minutes, or until the burgers feel firm but still give slightly when pressed for medium rare. Cook about 2 minutes longer for medium or well-done.
Serve with sliced tomatoes and extra Dijon on the side.